Keto Creamy Poblano Chicken (Print)

Tender chicken with creamy poblano sauce and roasted cauliflower for a satisfying low-carb dish.

# Ingredients:

→ Chicken and Sauce

01 - 4 boneless, skinless chicken breasts
02 - 2 medium poblano peppers
03 - 2 tablespoons olive oil
04 - 1 small onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/2 cup shredded Monterey Jack cheese
11 - Salt and pepper to taste
12 - 1 tablespoon fresh cilantro, chopped

→ Roasted Cauliflower

13 - 1 large head cauliflower, cut into florets
14 - 2 tablespoons olive oil
15 - 1 teaspoon garlic powder
16 - 1/2 teaspoon smoked paprika
17 - Salt and pepper to taste

# Instructions:

01 - Set oven to 425°F (220°C).
02 - Place poblano peppers on a baking sheet and roast for 15 minutes, turning halfway through. Transfer roasted peppers to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel away blistered skin, remove seeds, and chop into strips.
03 - Toss cauliflower florets on a separate baking sheet with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25 minutes, stirring halfway through, until golden and tender.
04 - Season chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and cooked through. Transfer to a plate.
05 - In the same skillet, add chopped onion and cook for 3 minutes until translucent. Add minced garlic, ground cumin, and smoked paprika; sauté for 1 additional minute.
06 - Stir in roasted poblano peppers, heavy cream, and chicken broth. Bring to a simmer, then reduce heat and cook for 3-4 minutes until slightly thickened.
07 - Add shredded Monterey Jack cheese, stirring until melted and sauce is smooth. Return seared chicken breasts to the skillet, spoon sauce over chicken, and simmer for 2-3 minutes to heat through.
08 - Arrange chicken breasts with creamy poblano sauce on plates alongside roasted cauliflower. Garnish with chopped fresh cilantro and serve immediately.

# Pro Tips:

01 -
  • It tastes decadent and restaurant-worthy, yet comes together faster than you'd expect on a weeknight.
  • The poblano sauce strikes that rare balance between smoky, creamy, and just spicy enough without overwhelming your palate.
  • You get a complete meal with protein and vegetables that actually feels satisfying on keto, not like you're missing something.
02 -
  • Don't skip the steaming step for the poblanos—it's the difference between peeling skin off easily and shredding the pepper underneath in frustration.
  • If your sauce seems too thin after adding the cream and broth, let it simmer a bit longer before adding the cheese; the thickening happens gradually and improves as it sits.
03 -
  • If you can't find poblano peppers, roasted bell peppers work in a pinch, though you'll lose some of the distinctive smoky depth—seek out poblanos if possible.
  • Don't let the cream boil vigorously; keep it at a gentle simmer or it can break and separate, so medium heat is your friend once you add the dairy.
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